Meat Bagels (Medifast & GF)

01Sep

I had been looking for a good bread substitute, I’ve finally found it! I can’t take credit for this though, this is courtesy of Ditch the Wheat — the link is below the recipe.

This could easily be made into a breakfast sandwich as well. Place an egg patty in between the buns, some mushrooms, spinach, cheese, whatever you prefer on your breakfast sandwiches or in your scrambled eggs/omelette.

You could even flavor the meat if you like. Add some jalapenos, cheddar, french onion soup mix. The possibilities really are endless.

Fillings:

1 medium tomato, sliced

6 – 8 slices of pepper jack cheese

1 medium avocado, sliced

6 butter lettuce leaves

1/2 large red onion, sliced

1. Preheat oven to 400. Line a 9 x 13 baking dish with parchment paper. Place the onion in a food processor or finely chop by hand. Place the onions in a medium skillet and cook over medium heat, stirring occasionally. You want the onions to brown but be careful not to burn them. Remove onions from heat and allow them to cool for a few minutes.

2. In a large bowl, mix all of the ingredients together. Using your hands, grab enough meat to roll into a ball about 3 ½ inches in diameter. Place the ball into the lined baking dish and flatten it slightly to resemble the shape of a bagel. Use your finder to make a small hole in the center. The hole will help the meat cook evenly. Repeat until all of the meat is used. It’s okay if the bagels touch a little. You may have to use a second 9 x 13 dish.

3. Bake for 40 minutes. Allow the bagels to cool for 5 – 10 minutes.

Slice the bagels in half lengthwise. If they’re still a little pink, pop them into the microwave for 1 minute.

Fill the bagel with whatever toppings you like. I layered on lettuce, onion, tomato, avocado, and topped it off with pepper jack cheese.